Cheese-Broccoli Stuffed Pasta

Cheese-Broccoli Stuffed Pasta

“Conchighe Rigate” is the Italian name for giant shell-shaped pasta. Filled with cheese, broccoli and mushrooms and topped with more cheese, they make an excellent meatless main dish.

for Lunch or Dinner
4 servings
Time to prepare: 35 minutes
Difficulty: Average


6 oz. giant shell-shaped pasta
2 quarts boiling water
2 Tbs. salt
1 pkg. (10 oz.) frozen cut broccoli
1 Tbs. butter or margarine
2 green onions, chopped
2 cups chopped fresh mushrooms
1 tsp. EACH dried basil and oregano leaves
1/2 tsp. salt
1 Tbs. all-purpose flour
3/4 cup milk
1 cup shredded Swiss or Mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup whipping cream


Cook pasta in boiling salted water for 15 minutes until “al dente.” Rinse with cold water. Drain.

Cook broccoli as directed on package. Chop fine and set aside.

Heat butter in skillet. Add onions, mushrooms, basil, oregano, salt and broccoli. Stir to blend. Sprinkle with flour.

Add milk. Stir and heat to boiling. Cook until mixture thickens. Stir in shredded cheese and 1/4 cup Parmesan cheese.

Fill cooked pasta sheels with a rounded tablespoonful of broccoli mixture. Place into buttered shallow baking dish in single layer.

Sprinkle with remaining Parmesan cheese. Drizzle with cream. Cover and refrigerate at this point if desired.

Bake at 375 degrees for 15 minutes or until heated through.

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